Published in FSD Update
The number of international students studying at U.S. universities grew to an all-time high of 886,052 students in the 2013-14 school year, said IIE.
06-09-2015 Menu Development
Here are three ways operators can create fruit salads that keep customers coming back.
05-11-2015 Menu Development
When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.
Three Takes On offers several different versions of the same classic dish. This month: unique takes on potato salad.
04-13-2015 Menu Development
With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
04-08-2015 Menu Development
University of Connecticut’s chefs have begun whipping up gluten-free desserts in house to better meet student demand.
04-01-2015 Menu Development
Fordham University students are partnering with Sodexo to create a 'secret' menu, promoted via social media...
03-16-2015 Menu Development
Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.
03-13-2015 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.
Chefs' Council members Kurt Kwiatkowski, Tracey MacRae and Bill Claypool share what substitutions they are making due to weather-related costs/supply issues.
Industry News & OpinionView All
Students a South Seattle College serve up French-inspired dishes for less than $10 at Alhadeff Grill.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All